1 Preheat your oven to 200°C/ fan 180°C/gas 6. Mix the oregano with some seasoning and rub over the drumsticks. Spread out in a non-stick roasting tin with the lemon halves (cut-side up) and roast for 30-35 minutes, or until the chicken is golden and cooked through.

2 Meanwhile, spray a large, lidded, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the bacon and garlic for 4-5 minutes, or until the bacon is cooked. Stir in the lemon juice, stock cube, 300ml water and the broccoli, then cover and cook for 3 minutes.

3 Stir in the mangetout and kale and cook for a few minutes, stirring, until most of the liquid has evaporated. Stir in the spinach, season and cook for a further 2 minutes. Serve with the chicken drumsticks and roasted lemon halves for squeezing over.

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